Spicy Coconut-Chicken Curry

I discovered this recipe in one of those free healthy living brochures while in line at the grocery store.  I’m usually leery to try recipes that have not been rated, or at least recommended by someone, as I hate to waste good resources on a bad recipe.  However, this one turned out fabulously.  It’s one of our new favorites and a great way to use bone-in chicken.  If you like Indian food, you’ll love this.  If you’ve never tried a curried stew, prepare to be delighted.

Spicy Coconut-Chicken Curry

6 to 7 chicken thighs, drumsticks, or a combination of both (bone-in, skin-on)
Kosher salt
Vegetable oil
1 yellow onion, sliced
2 garlic cloves, minced
a one-inch piece fresh ginger, peeled and minced
3 Tbsp curry powder, preferably Madras
1 tsp ground cumin
1/4 tsp cayenne pepper (I omit this if feeding kiddos or adults who shy away from spicy foods.)
1 can (14.5 oz) chopped tomatoes, drained
About 1 can (15 oz) light coconut milk, divided
1 cup frozen, thawed green peas
1/4 cup cilantro, chopped

1. Rinse chicken and pat dry with paper towels.  Sprinkle both sides with salt.

2. Coat bottom of 5- to 7-quart Dutch oven with thin film of oil and set over med-high heat.  When oil shimmers, add chicken, skin sides down, without crowding; brown in batches if necessary.  Cook until skin is golden brown and chicken releases easily from pot, about 5-8 minutes.  Turn pieces over and cook until they brown.  Transfer browned chicken to plate.

3. When last batch of chicken has been removed, add onion, garlic, and ginger to pot.  Cook, stirring, until vegetables are soft and fragrant, about 3 minutes.  Add curry powder, cumin, cayenne, and 1/2 tsp. salt. Cook for 30 seconds until spices are fragrant.  Stir in tomatoes and 1 cup of the coconut milk.  Stir well and let come to boil.

4. Return chicken and any accumulated juices to pot.  Chicken should be surrounded by sauce, but not submerged in it, so that topmost skin is exposed.  (If there is not enough liquid in pot, add remaining coconut milk.)

5. Reduce heat and simmer, uncovered, until chicken is opaque at bone, about 45 minutes.  Stir in peas and cilantro and cook until peas are hot, about 5 minutes more.  Serve over fragrant rice (basmati or jasmine).

Serves: 4 adults (plus a few kiddos)

Source: Braises and Stews by Tori Ritchie

Photo: Ben Fink

Apple Crumb Tarts

I was in the mood for a baked apple dessert of some sort last week, but the classic apple pie wasn’t it.   This tart really hit the mark.  It’s simply apples layered on shortbread crust with just a dusting of a crumb on top.   If you’re looking for a recipe that really showcases the apple,  this is it.

Apple Crumb Tarts

For shortbread crusts:

• 1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces
• 2 1/2 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 1/2 teaspoon salt

For filling:

• 4 pounds Gala or Golden Delicious apples (or Granny Smith)
• 3 tablespoons all-purpose flour
• 3 tablespoons fresh lemon juice
• 1 1/4 cups granulated sugar
• 1 1/2 cups homemade fine dry bread crumbs (or I used oatmeal finely ground in food processor)
• 1 stick unsalted butter, melted

Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.

Make shortbread crusts:
Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.

Prepare filling while crusts are baking:
Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.

Assemble and bake tarts:
Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.

Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.

Note: Tarts may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.  I halved the recipe to make one 10-inch tart.

Source: Gourmet, February 2000

Miracle Bread

I love this sandwich bread recipe!  I can enter my kitchen at 8 AM and have two freshly baked loaves ready by 9 AM.  That’s right, 60 minutes from start to finish.  It’s nothing short of…well, a miracle.

**Note: if you are making this in a KitchenAid, halve the recipe and make 2 loaves of bread.**

Miracle Bread
10 1/2 c. white bread flour
1/2 c. sugar
1 T. salt
3 rounded tablespoons instant yeast
3 T. liquid lecithin (I didn’t have lecithin, so I used 1/3 c. oil)
4 c. hot tap water

Mix dry ingredients. Add lecithin (or oil) and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes.

Makes 4 loaves.

For whole wheat bread (which I actually prefer in taste to the white, especially if you use King Arthur’s White Whole Wheat Flour), use the same recipe only with whole wheat flour; replace one cup of the hot water with warm applesauce, and add 1 additional tablespoon lecithin. Mix for ten minutes.

I usually have to add up to 1/3 cup more water (for a half recipe) when I combine the ingredients, which may be due to the specific type of whole wheat flour I use.  When the dough is kneading, it should only cling to the bowl a little in the very bottom.  The sides should be clean as it mixes.

Source: Hannah/Michelle Olivier

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